Mugaritz: Dried Tomato Salad, a Bunch of Garlic Cloves and Herbs

Soaking a fruit or a vegetable in pickling lime or Calcium Hydroxide is a theme in the Mugaritz book. Soaking any vegetable in a mixture of water and pickling lime binds the cellulose and makes the fruit firm. The longer it is soaked the harder a shell it forms. The reason pickling lime is soldContinue reading “Mugaritz: Dried Tomato Salad, a Bunch of Garlic Cloves and Herbs”

Terrine de Tête de Cochon

A pig’s head, or half of one as I have here, is not a pretty thing. No matter what the great Fergus Henderson says a whole roasted half of a pig head is not a romantic meal for two. Most find it unappetizing and gnarly. I get it. It is however delicious. To get to that deliciousnessContinue reading “Terrine de Tête de Cochon”

Corn-Ricotta Soup, Shrimp and Brown Butter Mushrooms

Corn and seafood is a classic and fantastic combination. We see a lot of shrimp and corn, corn bisque with crab, lobster tortellini with corn and off course corn chowder with cod or other seafood. This dish adapted from Sean Brock’s book Heritage is an instant classic in my home. It’s simple to make, isContinue reading “Corn-Ricotta Soup, Shrimp and Brown Butter Mushrooms”

Szechuan Broth with Duck and Goose Dumplings

Duck season is almost here and I still had a few teal in the freezer. The kids have been asking me to make some dumplings at home. They love steamed dumplings at Chinese restaurants and wanted to see if I can make a version at home. Not one to shy away from a started lookingContinue reading “Szechuan Broth with Duck and Goose Dumplings”

Chicken, White Wine and Porcini Fricassee, Simple Risotto with Verjus

I cooked this when mom mom was visiting recently. I’m glad she loves Italian food as much as I do and especially risotto, pesto sauces and any form of pasta. Really, who doesn’t? I have a nice pasta dish coming up soon but for now it’s a soul satisfying dish from one of my go-toContinue reading “Chicken, White Wine and Porcini Fricassee, Simple Risotto with Verjus”

Cronuts at Home

According to Chef Dominique Ansel when he created the Cronut he had no clue it would be such a huge phenomenon. He wanted to put a donut on his pastry shop’s menu and figured he’s put a spin on it, thus the Cronut was born. If you have never heard of a Cronut (never heard ofContinue reading “Cronuts at Home”

Historic Heston: The Meat Fruit Mandarin

Historic Heston is chef Heston Blumenthal’s tome to historic British recipes. It is really a gorgeous book, hefty and lushly bound, illustrated and photographed. Chef has been fascinated by old recipes dating as far back as the 14th century that he finds in old British cookery (cookery, love that word for some reason!) books. HeContinue reading “Historic Heston: The Meat Fruit Mandarin”

Historic Heston: The Chicken Liver Parfait

I hesitate to call anything perfect or the ultimate or the best, but really this chicken liver parfait is it…at least for now. I have made rich and decadent chicken liver mousse before but this recipe (itself part of another recipe) uses a couple of techniques that result in the most luxurious pink hued chickenContinue reading “Historic Heston: The Chicken Liver Parfait”